Remove chicken from bones (discard bones). Add chicken back to the cooking liquid, and stir in peas and mushrooms.

Combine water and cornstarch till smooth, stir into pan, mix well.

Combine Bisquick and milk. Drop the dough onto the chicken mixture to form 16 dumplings. Bring to a simmer, cook 20 minutes, stirring occasionally. (NOTE: Stir VERY gently, and don't stir for the first 10 minutes, or you'll end up with dough all through the stew.) Cover and cook for 10 minutes or until dumplings are done. Garnish with parsley if desired.

Serves 8.

This recipe originally called for 2 cans of broth and 1 can condensed cream of mushroom soup. I know there is a soy-based safe cream of mushroom soup out there, but I can't find it here, so I sub an extra can of broth and a can of mushrooms. If you do what I do, you'll need more salt - be sure to taste it before serving.

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